Results 251 to 260 of about 1,556,446 (407)

Virtual or In‐Person: Does It Matter? Comparing Pain, Function, Quality of Life, Self‐Efficacy, and Physical Function Outcomes of Virtual, Hybrid, and In‐Person Education and Exercise Program Participants

Arthritis Care &Research, EarlyView.
Objective This study aimed to determine if program format (in‐person, virtual, or hybrid) results in differences in 3‐month outcomes of pain, function, quality of life, self‐efficacy, and chair stands in a hip/knee osteoarthritis‐management program. Methods A secondary analysis of the Good Life with osteoArthritis in Denmark (GLA:D) Canada database was
Jill Van Damme, Vanina Dal Bello‐Haas, Ayse Kuspinar, Patricia Strachan, Michael Zywiel, James Young, Rhona McGlasson, Lisa C. Carlesso   +7 more
wiley   +1 more source

Association between Bitter Taste Sensitivity and Weight Status in Adults: A Systematic Review and Meta-Analysis. [PDF]

Nutr Rev
Shareef A, Mulaw GF, Rathore K, Irwin C, Vincze L, Rigby R, Jani R.   +6 more
europepmc   +1 more source

Physician Referral Patterns to Physical Therapists for Managing Knee Osteoarthritis: A Retrospective Analysis of Electronic Health Records From an Integrated Health System

Arthritis Care &Research, EarlyView.
Objective This study aims to describe the frequency and timing of physician referrals to physical therapists (PTs) and other treatments prescribed over 12 months in patients with recent onset of knee osteoarthritis (KOA). The study also aims to identify determinants of early PT referrals.
Samannaaz S. Khoja, Joel M. Stevans, Gustavo J. Almeida, Clair Smith, Janet K. Freburger   +4 more
wiley   +1 more source

Expectation as a Risk for Covid-19-Related Olfactory Changes: Observations From the California Farmworkers Health Survey. [PDF]

Risk Anal
Ridgway D, Sandhu NK, Mora AM, Kogut K, Brown P, Eskenazi B.   +5 more
europepmc   +1 more source

A matter of taste : A deep dive into assessing creativity

, 2017
Céline Flipo
openalex   +1 more source

Cost‐Effectiveness of Low‐Dose Colchicine Prophylaxis When Starting Allopurinol Using the “Start‐Low Go‐Slow” Approach for Gout: Evidence From a Noninferiority Randomized Double‐Blind Placebo‐Controlled Trial

Arthritis Care &Research, EarlyView.
Objective The aim of this study was to investigate the cost‐effectiveness of low‐dose colchicine prophylaxis for preventing gout flares when starting allopurinol using the “start‐low go‐slow” approach. Methods Participants with gout, fulfilling the American College of Rheumatology recommendations for starting urate‐lowering therapy and with serum urate
Yana Pryymachenko, Ross Wilson, Nicola Dalbeth, J. Haxby Abbott, Lisa Stamp   +4 more
wiley   +1 more source

A Novel Food-Derived Particle Enhances Sweet and Salty Taste Responses in Mice. [PDF]

Nutrients
Kawabata Y, Yamazoe J, Imamura E, Nagasato Y, Lee Y, Shinoda M, Koda K, Tomita Y, Ito H, Takai S, Sanematsu K, Ogata M, Kono H, Shigemura N.   +13 more
europepmc   +1 more source

Preferences for post‐traumatic osteoarthritis prevention strategies in individuals with anterior cruciate ligament injury

Arthritis Care &Research, Accepted Article.
Objectives There is growing interest in evaluating new strategies to delay or prevent post‐traumatic osteoarthritis (PTOA) in individuals who have sustained anterior cruciate ligament (ACL) injury. This study sought to determine characteristics of potential treatments that are acceptable to patients with ACL injury.
Kevin Kennedy, Lily Waddell, Adam Easterbrook, Jeffrey N. Katz, Cale Jacobs, Morgan Jones, Faith Selzer, Elena Losina, Liana Fraenkel, Nick Bansback   +9 more
wiley   +1 more source

Oral <i>Prevotella</i> induces fat taste impairment, visceral lipid accumulation and insulin resistance by downregulating Hedgehog signaling in taste buds. [PDF]

J Oral Microbiol
Liu X, Zhang J, He Y, Zhang Q, Du S, Zeng T, Zhang J, Zhang H, Luo H, Li H, Wang Y, Peng M, Zhang N, Chen Q, Huang H, Wang P, Chen L, Hu X.   +17 more
europepmc   +1 more source

Novel Umami Ingredients: Umami Peptides and Their Taste.

Journal of Food Science, 2017
Yin Zhang, Chandrasekar Venkitasamy, Z. Pan, Wenlong Liu, Liming Zhao   +4 more
semanticscholar   +1 more source